Età
12Anni
Colore
Paese di origine Messico
Taste
& Flavour
Miscela
50%
50%
Liquido
Farina
Altro
Valentina
dal 2012
I took a Mexican bread diploma at Centro Culinario Ambrosía in Mexico City and the head chef explain to us how does masa madre work, something inside me felt the need to explore. That year (2012) my passion for sourdough awaked.
Caratteristiche
Valentina it's a very low maintenance sourdough. Somethimes I don't bake for a week or 2 and Valentina stays in the fridge without a problem. When I take it out, I try to refresh it every 12 hours for 2 times and then it's ready to make amazing bread. The consistency is like gelatinous and that's when she's ready to work.
Sapore e aroma
Ricetta
Ingredienti di partenza
- 100g Strong wheat flour
- 100g Water
- 1g Raisin
Ingredienti per il rinfresco
- 100g Flour
- 100g Water
- 100g Starter
1
I took 100gr of starter and mix it with 100 gr of water and 100gr of strong white flour.
100g Flour
100g Water
100g Starter
Metodo di lavorazione
1
My starte was created with flour, water and a raisin. You mix everyting and let rest at a temperature of around 30°C . The first refreshing/feedings were made every 12 hrs (2 times) then every 24 hrs (2 times) and then every 2 days (4 more times). Each refreshing was at a ratio of 1:1:1
100g Strong wheat flour
100g Water
1g Raisin